[rightazrain]

Listen to the wise advice regarding starting out with a hot oven (I do 400 deg. for 30 min., then cut back to 375 deg.)

That hot start seals in the juices so the bird doesn't dry out. Your bird will cook quicker and be juicier.

And Mama always said, "Never cover that turkey with nuthin' -- no foil tents!" It causes it to steam and there go the juices.

Eyeball yer bird and when the top side is pretty golden brown, flip him over, brown the back side, then flip up again. Before long, that little thermometer thingie will pop up. About 20 - 30 minutes on the deck will do before the carving begins.

Yum!

[rightazrain]

Oh yeah, forgot to tell ya the best part-- I cut slivers of garlic. Then I puncture little holes and shove them in. As many slivers as you want, front and back, on legs, etc. Then I salt the bird pretty heavy in the cavity. Also, as the bird gets closer to being done, take off any ties you have on the legs, spread-eagle the legs somewhat, cut open the inner thigh skin so the heat can get in there. It's the hardest part to get done and this solves it. You can put a little foil over the legs if they're browning too much.

There. That exhausts my knowlege of turkey cookin'.